Directions:
1. Slice Kabocha into small pieces.
2. In a pot, place Kabocha, water, and consomme cube. Bring to a boil and remove the foam. Cover and simmer on low for 10 minutes. Then mash them.
3. Add soy milk and mix well. Then strain through a sieve and place it back into the pot. Heat until warm and season with salt and pepper to finish.
4. Serve in a dish and sprinkle with parsley flakes if you like.

2 comments:

Wow, this is so much easier than kabocha soup that I always made (it involved roasting the kabocha, then puree-ing it before making it into a soup, etc. etc.) I must try your recipe when the first kabocha pops out here.

Ochi-san, I have a question for you about a certain Japanese recipe that I wonder if you may be able to help. Where should I send the inquiry? Alternatively, please reach out to me via email: declairelegenou at g mail dot com. Many thanks in advance for your help.